Butterscotch Chip Snickerdoodle Cookie Skillet
with Salted Caramel Ice Cream
Difficulty: easy | Time: 45min. | Yeilds: 1 8-10” Cookie Skillet
I’m just gonna have to pat myself on the back real quick with this flavor combo. Butterscotch… Cinnamon Sugar… Salted Caramel… Warm Cookie… Cold Ice Cream…. Are you drooling yet?
Ingredients:
For the cookie:
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1 cup butter, room temp.
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3/4 cups sugar
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1/2 cup brown sugar
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1 egg + 1 yolk
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1 Tbsp vanilla extract
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1 tsp baking powder
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1 tsp cream of tartar
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1/2 tsp salt
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1 tsp cinnamon
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2 3/4 cups flour
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3/4 cups butterscotch chips (optional)
For the cinnamon sugar coating:
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1/4 cup sugar
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1 Tbsp cinnamon
For the ice cream:
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Breyer’s Salted Caramel Ice Cream (*1)
Directions:
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Preheat the oven to 325 degrees F and gently grease an 8-10” cast iron skillet. (*2)
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In a large bowl with an electric hand mixer, or in the bowl on a stand mixer, cream together the butter and sugars until light and fluffy.
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Add in the egg, yolk and vanilla. Beat until incorporated.
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In a separate bowl, whisk together the flour, baking powder, cream of tartar, salt and cinnamon. Then add that to the wet ingredients. Mix until just combined. The dough will be a bit crumbly.
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(Optional) Fold in the butterscotch chips.
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Add the dough to your prepared cast iron skillet and press in with your fingers or a rubber spatula.
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In a separate, small bowl, mix together the cinnamon sugar coating, and then sprinkle it over top. (Optional): Add a few extra butterscotch chips to the top, as well.
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Bake the skillet for 25-30 minutes. It should be a nice golden color.
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Remove from oven and serve warm with a scoop of salted caramel ice cream on top. Enjoy! (*3)
Notes:
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*Or you can use any ice cream you’d like!
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*If you don’t have a cast iron skillet, simply use a round cake tin.
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Or let the skillet cool to room temp and serve is as a cookie cake or a cookie bar!
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